不同试剂处理对常山胡柚鲜果储藏期和生理指标的影响

摘要本研究报道一种胡柚鲜果的保鲜贮藏方法，即：成熟后采摘的鲜果在1.0% CaCl2溶液浸泡20分钟后，用透明的保鲜膜包裹1层，在贮藏4个月后，鲜果外观较完好、无明显菌斑。鲜果在0.01% KMnO4溶液中浸泡20分钟后，用透明的保鲜膜包裹1层，在贮藏6个月后，外观完好、无明显菌斑。鲜果在0.15 g/L水杨酸溶液中浸泡20分钟后，用透明的保鲜膜包裹1层，贮藏5个月后，外观完好、无明显菌斑。鲜果在1.0% CaCl2+0.01% KMnO4溶液，或者0.01% KMnO4+0.15 g/L水杨酸溶液，或者1.0% CaCl2+0.01% KMnO4+0.15 g/L水杨酸溶液中浸泡20分钟后，再用透明的保鲜膜包裹1层，在贮藏8个月后，外观较完好、无明显菌斑。本方法适宜胡柚鲜果的长期贮藏。71038

Abstract The storage method of Citrus changshan fruit was produced in the study. Fresh fruit picking after maturity treated with 1.0% CaCl2 solution soak for 20 minutes, wrapped with transparent preservative film a layer, and stored after 4 months, fruits’ appearance were intact, no significant bacterial plaque. Fresh fruit in the 0.01% KMnO4 solution soak for 20 minutes, with transparent preservative film wrap a layer, and after 6 months, appearance were intact, no obvious plaque. Fresh fruit in 0.15 g / L salicylic acid solution for 20 minutes, with transparent preservative film a layer, after 5 months, appearance were intact and no obvious plaque. Fresh fruit in 1.0% CaCl2 and 0.01% KMnO4 solution, or 0.01% KMnO4 and 0.15 g / L salicylic acid solution, or 1.0% CaCl2, 0.01% KMnO4 and 0.15 g / L salicylic acid solution for 20 minutes, with transparent preservative film wrap a layer, and after 8 months, the appearance were relatively intact, no significant plaque. This methods are suitable for long-term storage of Citrus changshan fruit.

毕业论文关键词：胡柚；保鲜技术；储藏期；生理指标

Keyword: Citrus changshan；Preservation technology；Storage；physiological character

目录 3

引言 4

1 材料与方法 4

1.1 材料与仪器 4

1.1.1 实验材料 4

1.1.2 实验仪器 4

1.2 方法 4

1.2.1 保鲜处理 4

1.2.1.1 不同氯化钙浓度处理 4

1.2.1.2 不同高锰酸钾浓度处理 4

1.2.1.3 不同水杨酸浓度处理 5

1.2.1.4 一甲基环丙烯（1-MCP）的处理 5

1.2.2 储藏期生理指标测定 5

1.2.2.1 果实处理 5

1.2.2.2 酶液提取 5

1.2.2.3 丙二醛（MDA)含量的测定 6

1.2.2.4 超氧化物歧化酶（SOD）活性测定 6

1.2.2.5 过氧化物酶（POD）活性测定 6

1.2.2.6 过氧化氢酶（CAT）活性测定 6

1.2.2.7 抗坏血酸过氧化物酶（APX）活性测定 6

2 结果与分析 6

2.1 不同保鲜方法对胡柚鲜果的保鲜效果不同试剂处理对常山胡柚鲜果储藏期和生理指标的影响:http://www.youerw.com/shengwu/lunwen_80586.html